One reviewer called these cookies "sinfully delicious," and we must agree. Simply roll sugar cookie dough in cinnamon sugar for a Snickerdoodle delight.
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
How to Make It
Preheat oven to 400°.
Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
What a pleasant surprise! Just the right amount of flavor and the texture was great. Just follow the recipe and it will be a winner! Just as the others mentioned, refrigerate the dough before making the balls. The size was too big in my first batch, so I made them smaller! Thumbs up!
This is my second time making this recipe. I'm hooked! These cookies turn out crisp on the outside, chewy on the inside, and a little flat--not like the picture but totally scrumptious! I cut the sugar slightly on the second batch to 2/3 cup each of white and brown. I may try cutting it even further next time since they are very sweet. I roll them in a mix from another snickerdoodle recipe of 1/4 c sugar to 2.5 Tablespoons cinnamon. I like the cinnamon flavor to be very strong! I also chill the dough before baking to make the rolling easier and assure they get the best chewy texture possible. Like several other reviewers, I found these cookies need to cook 9-10 minutes to be fully set in the middle. The only other change I made was adding 1/2 cup toasted almond slices to give another layer of flavor. Yummy!
I just baked these cookies and they were Awesome! 😁😁 The only thing I did differently was, instead of 2\3 cups of sugar, I used 1\3 cup. I also did 1 cup of granulated sugar, and used a stick of Mrs. Bonnet's Butter. They Were Delicious! One of the best Snickerdoodles I've had in a long time... I also had No problem with them breaking. They were Perfect, and the taste was out of this World. 🤗🤗🤗🤗 I couldn't stop eating them. Oh yea, I meant to tell u I used a pinch or two of ginger. Um Um Good! 😉
These cookies were really delicious- just the right combination of chewy and crispy! I refrigerated the dough in between batches. I used a cookie scoop to drop them into the cinnamon sugar, which made the dough handling easier and kept the chilled dough from warming in my hands. I baked them for about 9 minutes (not all the tops cracked). I only got 23 cookies from the recipe, which means mine were more like 130 calories per cookie.
These don't have cream of tartar like I generally see in Snickerdoodle recipes. The result was more chewy than others I have made in the past, but it was a hit all around. I liked the strong cinnamon taste. The recipe makes too much cinnamon sugar, next time I'll be cutting that in half so there's less waste. I used a tablespoon of dough for each ball and ended up with exactly 30 cookies.
extremely easy to make and my BF and his family loved them. great for everyday snack or special occasion - make a great addition to any cookie tin as well. I recommend making smaller cookies to make them last longer - I was able to get 44 out of my second batch.
Yum!! This was my first time making snickerdoodles, and I'm really happy with the way these came out. After reading other reviews, I took other bakers' advice and 1) put the rolled balls in the fridge for a couple mins to help them keep form better, 2) cut the sugar/cinnamon coating part of the recipe in half, and just had a little bit left over...I definitely recommend that for less waste! And 3) I kept them in the oven an extra minute for the second tray to help cook the middle more...much better than the first tray, which while it tasted good was a little too soft in the middle. With these modifications, I'd definitely make them again! :)
NOTE: I used Smart Balance instead of butter.
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